Recipes Included On This Page Lebanese Chilled Zucchini Yogurt Soup Lemongrass Oil Lentils (Gharki Dal) Low Fat Apple Cider Doughnuts with Maple Syrup Glaze Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lebanese Chilled Zucchini Yogurt Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds zucchini -- cubed 1 large onion -- coarsely chopped 1 medium garlic clove -- finely chopped 1 cup unflavored yogurt 1 tablespoon finely chopped fresh dill 2 cups broth 3 tablespoons butter or margarine Salt and ground black pepper to taste Melt the butter over moderate heat in a pot. Add onion and sauté until golden, stirring frequently. Add zucchini and cook 5 minutes, stirring occasionally. Add chicken broth, garlic, and salt and pepper. Cover and simmer 10 minutes or until the zucchini is tender. Puree mixture using a blender or food processor or by forcing through a fine sieve. Cool to room temperature. Stir in yogurt until well blended. Taste and adjust the seasoning if necessary. Cover and chill in individual soup bowls. Garnish with the dill. Serve. Source: "1stholistic.com" Contributed to the FareShare Gazette by Chupa 26 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 9g Fat (67.5% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 94mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Lemongrass Oil Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 stalks lemongrass Cut lemongrass stalks into thin slices and pounded slightly to release oils. In a small saucepan, combine the oil and lemongrass. Gently bring up the heat until an oil/candy thermometer registers 175F – 200F. Turn off the heat and let the lemongrass infuse for 1 hour. When oil is cool, strain into a clean container. Discard lemongrass. You can use the infused oil in salad dressings, as a soup garnish, on top of grilled seafood items or as part of a marinade for fish. Contributed to the FareShare Gazette by Art 21 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1927 Calories; 218g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: 43 1/2 Fat. * Exported from MasterCook * Lentils (Gharki Dal) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red lentils 1 tablespoon peeled and grated fresh ginger 1 teaspoon ground turmeric 4 cups water 1 1/2 teaspoons salt -- or to taste 1 tablespoon mustard oil or vegetable oil 1 teaspoon panch phoron -- see notes 1 dried red chili 4 large cloves garlic -- thinly sliced 1/4 cup fresh cilantro Pick over the lentils, discarding any stones or misshapen or discolored lentils. Rinse and place in a deep pot. Add the ginger, turmeric, and water and bring to a boil over high heat. Reduce the heat to medium and boil gently, uncovered, until the lentils are very soft, about 25 minutes. Check and stir often to ensure that they are not burning. Stir in the salt and reduce the heat to very low to keep the lentils warm while you make the spice-infused flavoring. In a small frying pan over high heat, warm the oil until it begins to smoke, then immediately remove the pan from the heat. When the smoking stops, after about 30 seconds, reduce the heat to medium, return the pan to the stove, and add the panch phoron and dried chile. When the spices turn several shades darker, after about 1 minutes, add the garlic and cook until it turns light brown, about 1 minutes. Remove from the heat and pour the entire contents of the pan over the lentils. Add the cilantro, mix thoroughly, and serve ladled into small bowls such as katori. Cuisine: "Indian Food" NOTES : Panch Phoron This is a blend of unroasted, whole spices that originated in Benfal and is now used mainly in eastern and northern India, where most seed spices are grown. Seed spices go well with carbohydrates, and panch phoron is often paired with potatoes. The name comes from the Hindi word for five, panch and phoron, meaning seeds. This five-spice blend should not be confused with Chinese five spice powder. 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 tablespoon brown mustard seeds 1 tablespoons fenugreek seeds 1 tablespoon nigella seeds In a glass jar, combine all the spices. Use immediately, or seal tightly and store in a cool, dry place for up to 1 year. Makes 1/4 cup. Contributed to the FareShare Gazette by Jennie 07 October 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (8.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 808mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Low Fat Apple Cider Doughnuts with Maple Syrup Glaze Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients for Doughnuts: 3 tablespoons granulated sugar (approximately) for preparing pans 2 cups all-purpose white flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 large egg, lightly beaten 2/3 cup packed brown sugar 1/2 cup apple butter or fruit puree fat replacement 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup nonfat plain yogurt 3 tablespoons canola oil For Maple Glaze: 1 1/4 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 cup pure maple syrup (to 1/3 cup) 1. Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.). 2. In a mixing bowl, whisk flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter or fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add the dry ingredients to the wet ingredients and stir just until moistened. 3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surface. 4. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar). Directions for Maple Glaze: 1. In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a smooth, thick glaze. 2. When the doughnuts are completely cool, set them, fluted-side up, in a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Yield: 1 dozen doughnuts - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 3g Fat (35.6% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 317mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Laurie on 10-01-2003 http://www.fareshare.net

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